Women in the Culinary Professions: Welcome

A resource connecting women in all areas of the food and beverage business. For women seeking to advance culinary education and gain recognition in various areas of the food and beverage industry while building a strong network of industry peers. WCR gives women in the culinary industry a platform to join forces professionally, magnify their collective voice, and elevate the position and recognition of the women in this dynamic and diverse world of hospitality. WCR members are Chefs, Sommeliers, Restaurateurs, Manufacturers, Farmers and Industry Executives who unite to promote women in all areas of the culinary world.

WFF is the foodservice industry's premier Leadership Development resource. WFF exists to advance women leaders, driving growth for individuals and organizations. Established in 1989, the WFF is a resource for individuals to build skills, expand knowledge and broaden perspectives through meaningful strategic Connections, so they can reach their full potential and accelerate their career growth. The WFF serves individuals and organizations in all segments of the industry including operations, manufacturing, distribution, publishing, consulting, and more. WFF is a professional organization designed to develop leaders, drive business results for their companies - and the industry as a whole.

A world wide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership, composed of 36 individual chapters across the United States, Canada the United Kingdom and Mexico, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality.

The New York Women’s Culinary Alliance fosters networking, education, and cooperation for women in the culinary and beverage fields in the New York metro area. The Alliance provides members with continuing education opportunities. Our goals also include the preservation and sharing of culinary information through member-generated programs. The Alliance assumes a dynamic role in community affairs, particularly through outreach programs and fund-raising for women's health and nutrition issues.

WICL is an educational program focused on mentoring and training women aspiring to careers in the culinary industry. Women in Culinary Leadership is an accelerated, learning-by-doing mentorship program. Offered under the auspices of the James Beard Foundation, WICL gives women with a minimum of two years of professional hospitality or culinary experience the chance to work with top industry leaders and build in-depth skills in the kitchen, in restaurant management, or in both areas. Candidates will learn firsthand how to break through the culinary world’s “glass ceiling.”

Annual publication of "Women of Influence in the Food Industry" is brought to you by The Griffin Report, and is supported by individuals and companies throughout the food industry who understand the importance of recognizing achievement and innovation.

Reset the Table is a non-profit initiative with the mission to encourage equality across foodservice, giving a voice to women in our industry and shining a light on people effecting positive change.

EATT is a practical and proactive response to the blatant gender and racial discrimination that plagues the food industry. EATT is an easy-to-navigate database for food industry professionals featuring only women/gender non-conforming individuals and focusing primarily on POC and the LGBTQ community.

Women in Leadership is an organization of CIA employees dedicated to promoting gender diversity in leadership by providing professional development opportunities for all CIA employees. (Must login to MainMenu)

Profile of Maneet Chauhan ’00 in the Culinary School Blog, Food is Life

Profile of Tiffany Poe ’02 in the Culinary School Blog, Food is Life

from the Culinary School Blog, Food is Life.

from the Culinary School Blog, Food is Life.

Chef Amanda Freitag ’89 visited the CIA’s Hyde Park campus to speak with students about how her CIA education prepared her for where she is today, what it’s like to be a judge of Food Network’s Chopped, and how women are continuing to shape the restaurant industry.